Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl.
Add the wings to the marinade and put it in the fridge for at least an hour, preferably overnight.
Remove the wings from the marinade (reserve the marinade) and pat dry with a paper towel.
Preheat the oven to 400 degrees.
Line a baking sheet with foil, dull side up.
Spray with canola oil spray (be very liberal with this, the glaze is sugary and we don't want the chicken to stick to the pan.
Bake for 30 minutes, then carefully flip over (I use the pigtail flipper for this and it takes less than three minutes and because the tip is so small it doesn't mess with the wing at all like tongs would) and cook for an additional 30 minutes.
In the last 15 minutes of cook time put the remaining marinade in a saucepan and bring to a boil.
Mix the cornstarch and water in a small cup and add to the sauce.
Remove from heat and put into a large mixing bowl with the sesame seeds and the chicken.
Toss them all together and serve immediately, no dipping sauce needed!
This post contains affiliate links.
Sticky Asian Chicken Wings
Amount Per Serving
Calories 173Calories from Fat 99
% Daily Value*
Saturated Fat 2g13%
Vitamin A 90IU2%
Vitamin C 0.8mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Sticky Asian Chicken Wings https://dinnerthendessert.com/sticky-asian-chicken-wings/